Catering Manager in Castledawson

Job Title

Catering Manager

Reports To

Regional Operations Manager

Job Purpose

The Catering Manager is responsible for the efficient day‑to‑day management of the kitchen. Leadership and team participation are essential to provide a quality catering service to our children, young people and staff.

Main Duties and Responsibilities

Service Delivery

• Execute skilled cooking activities and innovation connected to the full range of menu provisions, including preparation of menus, portion control, plating presentation, special dietary meals, texture modification of food for special diets (IDDSI), theme days, events and function catering where appropriate.
• Organise and supervise all aspects of food service, including service points and the transportation of meals if required.
• Overall management of dining centre kitchens and the production kitchen.
• Follow EA policies and procedures for safe cooking and food service to meet current standards of food safety legislation.
• Ensure awareness of all allergen and special dietary requirements and keep the Allergen Matrix up to date.
• Record food temperatures and complete required records.
• Manage deliveries, ordering, storage and stock‑take to ensure food safety and minimise waste.
• Ensure safe operation of kitchen equipment and report any defects.
• Report incidents of fire, loss, damage, unfit food or pest infestation.
• Secure premises as required.
• Promote the catering service through parents, principals, pupils and customers to increase uptake of meals, including theme days and events.
• Establish effective communication links with the school on all aspects of service delivery.
• Investigate and report local‑level customer complaints to the Regional Operations Manager.
• Manage internal risk assessments, including the Fire Risk Assessment.
• Develop a friendly and helpful atmosphere and handle feedback professionally, including complaints.
• Other duties assigned by the Regional Operations Manager to ensure the smooth running of the kitchen.

People Management

• Efficiently manage teams to deliver a high‑quality service.
• Supervise and direct employees, allocate duties and work rotas; incorporate Catering Assistants’ routine and dining centre operational issues, including regular visits.
• Implement all staff policies, including disciplinary and grievance procedures, manage attendance, monitor absence levels and conduct Return to Work interviews.
• Participate in interviewing and selecting staff within the catering unit and support grievance investigations.
• Induct all new staff, including relief staff, using the Induction Checklist and monitor them throughout probation.
• Carry out essential training and maintain training record cards.
• Maintain regular staff meetings for effective communication at all levels.
• Manage performance, complete appraisals for catering staff and set appropriate targets.

Financial

• Monitor unit financial performance, maintain costs within pre‑budgeted targets and assist with financial procedures.
• Perform clerical duties, including bookwork, ordering goods and accident reporting.
• Handle cash transactions in accordance with EA financial procedures.
• Manage all resources, including food, labour, overheads and equipment, ensuring correct financial procedures are followed.

General Responsibilities

• Carry out all duties in compliance with Acts of Parliament, statutory legislation, codes of practice, HACCP regulations and health, safety and hygiene standards, including COSHH and Natasha’s Law.
• Perform necessary administration.
• Maintain personal hygiene and appearance; ensure all staff adhere to the EA uniform code daily.
• Attend scheduled training sessions and team meetings, including during school closures.
• Promote and adhere to the values and ethos of the Education Authority and present a positive image.
• Follow the Education Authority staff code of conduct at all times.

Qualifications and Experience

• Hold NVQ level 2 in food preparation and cooking, City & Guilds 706‑1 & 706‑2, or an equivalent or higher qualification; OR have two years’ demonstrable experience in food preparation and cooking within a catering establishment.
• Evidence of effective supervision or management of a catering team.
• Demonstrable experience in stock control, budget management and financial controls.
• Knowledge of HACCP.
• Knowledge of provision of special diets, e.g., allergens and ethnic diets.
• Willingness to undertake job‑related training.
• Access to a suitable vehicle, appropriately maintained and insured for Education Authority business; OR proof of alternative transport meeting mobility requirements.

Essential Skills and Abilities

• Effective leadership and people management to motivate, manage and develop a team.
• Excellent interpersonal skills and effective communication with team members, management, school staff and parents.
• Strong planning, organisational and decision‑making skills and ability to work under pressure with minimal direction to meet deadlines.
• Ability to drive sales processes and initiatives.
• Excellent customer service skills and ability to promote and develop the catering service for children and young people.
• Team player willing to collaborate with colleagues for quality service delivery.

Values Orientation

• Evidence of experiences and approaches that reflect the Education Authority’s ethos and values.

Desirable Criteria

• Demonstrable IT skills, including Microsoft Outlook, Excel, Word and Teams.
• Demonstrable experience in delivering training.

Disclosure of Criminal Background

In cases involving regulated activity, the Education Authority will require an Enhanced Disclosure of Criminal Background; the successful candidate will bear the cost of the certificate. Details of payment will be provided at the pre‑employment stage.

Equal Opportunities

The Education Authority is an Equal Opportunities Employer.